Salted Caramel Sauce Recipe

BySoha

Salted caramel is a study in contrast,deeply toasted sugar, rich dairy, and just enough salt to sharpen every note. When made correctly, it’s glossy, complex, and balanced rather than cloying. This recipe reflects professional pastry technique while remaining approachable, delivering a sauce with true depth and restaurant-level finesse.

Ingredients List

  • Granulated sugar
  • Unsalted butter, room temperature and cubed
  • Heavy cream, warmed
  • Fine sea salt
  • Flaky sea salt (for finishing, optional)

Step-by-Step Instructions

Caramel Sauce Recipe
Caramelize the Sugar

Place the sugar in a heavy-bottomed saucepan over medium heat. Allow it to melt undisturbed until the edges begin to liquefy, then gently swirl the pan until the sugar melts evenly and turns a deep amber color.

Incorporate the Butter

Reduce heat slightly and carefully whisk in the butter. The mixture will bubble vigorously; continue whisking until the butter is fully emulsified and smooth.

Add the Cream

Slowly pour in the warm cream while whisking continuously. Maintain steady movement to prevent seizing and ensure a glossy texture.

Season and Finish

Remove from heat and stir in fine sea salt. Taste and adjust, then allow the sauce to cool slightly before using. Finish with flaky salt if desired.

Cook Time

Total: 15 minutes
Prep: 5 minutes
Bake: 0 minutes

Servings

Makes approximately 1 cup

Nutritional Information (approx. per serving)

  • Calories: 130
  • Fat: 8g
  • Carbohydrates: 14g
  • Sugar: 13g
  • Protein: 1g
  • Sodium: 120mg

Storage Instructions

Store salted caramel sauce in an airtight glass jar in the refrigerator for up to 2 weeks. Reheat gently over low heat or in short microwave intervals, stirring until smooth.

Suggestions

Drizzle over ice cream, cakes, brownies, or poached fruit. It also works beautifully stirred into coffee, swirled through buttercream, or served alongside cheese for a refined dessert board.

Seasonal Relevance

While indulgent enough for fall and winter desserts, salted caramel remains a year-round staple, pairing equally well with summer fruits and chilled desserts.

Conclusion

This Salted Caramel Sauce Recipe is rooted in classic pastry technique and guided by restraint. Balanced, glossy, and deeply flavorful, it’s a foundational sauce that elevates both simple and refined desserts with effortless sophistication.

Salted Caramel Sauce Recipe
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Salted Caramel Sauce Recipe

Recipe by Soha
Servings

8

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

130

kcal
Total time

15

minutes

This Salted Caramel Sauce is rich, glossy, and deeply flavored, made using classic pastry technique for perfect balance. With its smooth texture and controlled sweetness, it elevates desserts, drinks, and even savory pairings with effortless sophistication.

Ingredients

  • 1 cup granulated sugar

  • 6 tablespoons unsalted butter, room temperature and cubed

  • ½ cup heavy cream, warmed

  • ¾ teaspoon fine sea salt

  • Flaky sea salt, for finishing (optional)

Directions

  • Add sugar to a heavy-bottomed saucepan over medium heat and allow it to melt undisturbed until the edges begin to liquefy.
  • Gently swirl the pan as the sugar melts completely and turns a deep amber color.
  • Reduce heat slightly and carefully whisk in the butter until fully melted and smooth.
  • Slowly pour in the warm cream while whisking continuously until the sauce is glossy and fully combined.
  • Remove from heat and stir in fine sea salt.
  • Cool slightly before using or transfer to a jar for storage.

Recipe Video

Notes

  • Warm cream helps prevent the caramel from seizing.
  • For a deeper flavor, cook the sugar to a darker amber,but remove promptly to avoid bitterness.
  • Sauce thickens as it cools and can be gently reheated to restore pourable consistency.

FAQs

Why did my caramel turn bitter?
The sugar was cooked too far. Remove it from heat as soon as it reaches a deep amber color to avoid bitterness.

Can I make salted caramel without butter?
Yes, but the sauce will be thinner and less rich. Butter contributes body, flavor, and smoothness.

Does caramel sauce harden as it cools?
It thickens as it cools but remains pourable. Gentle reheating will restore a fluid consistency.

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